Monday, November 14, 2005

Pomegranate Season

Scott snapped this hot photo of the pomegranate seeds we added to last night's salad. Poms are a completely ridiculous food--they're hard to open, stain everything in sight, and it takes a million seeds to make a real impact. But they are beautiful, snappy, and seemingly trendy. Who can resist that?

Wednesday, November 09, 2005

Coming Soon: Cordial Relations

I'm brewing up cordials for the holidays, and here's a sneak peak at the first batch.
**Ginger and Spice**
**Earl Grey**

The Earl Grey is the only one ready to drink--the other two are sitting for a few more--and it is exceptional!!
Here's how you can make your own:

3 cups of vodka
4 earl grey tea bags
1 cup simple syrup

*pour the vodka into a mason jar
*add the earl grey tea (shake it out of the bags)
*steep for ONLY 24 hours (longer will make it too bitter)
*strain the loose tea (I used a coffee filter)
*add simple syrup and stir
*Voila! Cordial!

Honey Mustard Salmon

Here's a cozy fall dish, sure to melt the hearts of the salmon-lovers you love. This one comes straight (with not too much of the fidgety creative stuff I'm super fond of) from the Moosewood Restaurant. And, as my good friend danielle sometimes says, it's Easy Peasy. Enjoy.

Serves 2
2 salmon fillets (5-6 oz each)
3/4 tablespoon honey
3/4 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1/4 c. fresh bread crumbs (yes, you have to make your own!!)
1/4 tsp. dried thyme (hmmm...I didn't have any and used parsley instead)
s & p to taste

Preheat oven to 375.
*Rinse fillets and pat dry.
*In a shallow bowl, mix honey, mustard, and lemon juice.
*In another shallow bowl, combine the bread crumbs with the thyme and s & p
*Dip each fillet in the sauce and then dredge it in the bread crumb mixture to coat both sides evenly.
Place fillets on a lightly oiled pan, and bake, uncovered, for 20-30 min.